Biogenic amines in Turkish type pickled cabbage: Effects of salt and citric acid concentration


Yuecel U. , Ueren A.

ACTA ALIMENTARIA, vol.37, no.1, pp.115-122, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 1
  • Publication Date: 2008
  • Doi Number: 10.1556/aalim.2007.0022
  • Title of Journal : ACTA ALIMENTARIA
  • Page Numbers: pp.115-122

Abstract

Pickled cabbage in brine is one of the traditional fermented products in Turkey. The effects of salt content (6, 8, 10 or 12%) and citric acid concentration (0 or 1%) on the production of biogenic amines in Turkish type pickled cabbage were investigated. Concentrations of putrescine, cadaverine, tryptamine, spermidine, spermine, tyramine and histamine were determined in 8 pickled cabbage samples, 4 of them contained citric acid and the remaining 4 samples contained no citric acid. Numbers of LAB (lactic acid bacteria), enterobactericeae and halophilic microorganisms of samples were determined during fermentation. Amounts of biogenic amines in samples containing 6, 8 or 10% salt and 1% citric acid were found lower than those in samples without citric acid. On the other hand, the highest concentrations of biogenic amines were observed in the sample containing 10% salt and no citric acid (P<0.05). There was a correlation between amounts of biogenic amines and numbers of LAB. Pickled cabbages supplied from the markets had small amounts of biogenic amines.